4. Stir egg replacer (I used tbsp of ground flax to 3 tbsp of water and have it sit for a few minutes to gel up), vegan butter I used Earth Balance), brown sugar, remaining 3/4 cup plus 2 tablespoons vegan buttermilk, and oat mixture into dry ingredients until just combined.

5. Heat a griddle over medium heat until hot and lightly brush with oil.

6. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.

7. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

This was how I adapted a favorite non vegan recipe from Epicurious. Whole family including my 5 & 11 year olds love it. The kids prefer this pancake over all others.